I know things are too crazy when I don’t have the time or energy to play with a new toy. That’s just a crime! Hubby got me Helen’s Asian Kitchen Spiral Slicer for our anniversary and I’m finally getting around to playing with it nearly 2 weeks later. I also have the World Cuisine spiral slicer, but this one slices veggies into much thinner, angel hair-like noodles and it does so into a neat little bowl.
But there’s not a lot of room for tall veggies, I had to chop the small zucchinis I used tonight into halves and spiralize one at a time.
The end results was a mound of angel hair zucchini.
So far I have mixed feelings about this spiral slicer. I like the thin texture, but it takes longer to use compared to the World Cuisine, I felt like I was cranking away and not many noodles were coming out. And it seemed like I had to push down hard while cranking to get force the zucchini through the small blades. I’ll keep working with it and trying other veggies, I’m especially looking forward to trying root veggies in it.
But my angel hair zucchini was perfect for a partially raw comfort dinner. I sauteed tempeh slices in a little olive oil to crisp up.
And threw together a fast marinara sauce in the Vita-Mix.
Then shredded a little Follow Your Heart Mozzarella Vegan Gourmet.
To make a layered tempeh marinara dish.
The thin zucchini noodles went perfectly with this dish with a delicate, light texture that absorbed the garlicy marinara flavors while countering the crunchier texture of the tempeh strips.
I did kind of went out of my way to make it artsy and pretty for myself, it was a fun treat needed with the stress of this week. But good news, tomorrow is Friday!
Do you have a spiral slicer? Which one and do you like it?
I love how you just whip up the raw marinara in the vita
throw a little daiya on
and with the raw noodles, it’s raw vegan dinner in no time.
i wish more people just cooked/uncooked like you do :)
“a mound of angel hair zucchini.” – it sure looks pretty but i can imagine it takes way longer than with the world cuisine, which is what i have.
I am also scared to do thicker/tougher veggies with mine like sweet potatoes (tried once to make sweet potato shreds, i.e. “curly fries” with it) and almost broke it so i really only spiralize zukes now. and i cant imagine doing a tough/hearty root veggie with your new gadget but keep me posted.
and yes, lightroom based on your other comment to me…i love it so and glad you’re playing with it!
I’ve done thicker root veggies in the World Cuisine and it takes more muscle, I usually have to use the base of the crank, not the handle to get enough leverage since they’re so tough.
Ahh vegetable noodles made with spiral slicers are ah-mazing! I really want to get one because I usually just make fat “noodles” with my vegetable peeler. Thanks for sharing your feedback… sounds like World Cuisine might be a better choice?
The World Cuisine is a better choice for more spiralizing options. It can’t do as thin of noodles, but it’s faster and easier to work with.
It’s a beautiful meal! Yes, I have a spiralizer and I love it. It’s such a fun way to shake-up my raw eats. Though I’ve been thinking about parboiling some of the root “noodles” for a warmer dish.
I have one I got in Europe. It is a stand up one and the spiralized veggies come out the bottom, blue and white. I don’t know the brand or anything. The angle hair pasta that came out of your looks so fine! I’ve never seen it so thin before. I like mine a lot because I can choose 2 different thin sizes and I like a bit of crunch with the “pasta” so not too fine and mushy. I donno if yours turned mushy. I also like the more common spiralizer that is horizontally focused except for the waste in that one. But your dish looks real nice and yummy!
girl you should open your own raw/vegan restaurant. your food looks amazing! have a great weekend! so glad it is here…….
Aw thanks! :-) Not sure I want to after seeing a few episodes of Restaurant Impossible! :-P